Best 2 Vermont Fiddlehead Pie Recipes
In the lush valleys and verdant forests of Vermont, a culinary treasure awaits those who appreciate the delicate flavors of springtime. The vermont fiddlehead pie is a testament to the bounty of the Green Mountain State, showcasing the unique taste and texture of fiddleheads, the young curled fronds of ferns. This article will guide you through the journey of discovering the best recipe for this delectable dish, taking you on a culinary adventure that celebrates the essence of Vermont's natural beauty. Whether you're a seasoned chef or just starting your culinary exploration, this guide will provide you with the knowledge and inspiration needed to create an exquisite vermont fiddlehead pie that will tantalize your taste buds and leave you craving for more.
Let's cook with our recipes!
VERMONT FIDDLEHEAD PIE
Vermont Fiddlehead Pie presented by The Combes Family Inn. Spring and fiddleheads are synonymous in Vermont. Ruth picks these in nearby fields as the Vermont countryside makes its annual transition from Mud to Green. Once the ferns have been washed and cleaned, after removing the paper thin membrane that clings to the coiled fern, they are sautéed with fresh garlic and herbs or blanched before freezing for later use in casseroles and pies. Broccoli or zucchini may be substituted for fiddleheads. Just remember that Vermonters do not eat quiche so this is called a pie.
Provided by katie in the UP
Categories Savory Pies
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Precook pie crust for about 20 minutes (prevents soggy crusts).
- Sauté fiddleheads in olive oil until tender.
- Place fiddleheads in pie crust, place cheese on top pf fiddle heads.
- Blend eggs, mustard, milk, flour, and pour over fiddle heads and cheese.
- Bake at 350 degrees for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie.
- Let set for 5 minutes or so before cutting. Serve hot or cold.
VERMONT FIDDLEHEAD PIE
Fiddleheads are ferns that one picks in the spring. Wash and clean them to remove the paper thin membrane that clings to the coiled fern (looks like the head of a fiddle - hence the name).
Provided by Millereg
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Precook piecrust in preheated 350-degree oven (prevents soggy crust).
- Saute fiddleheads and onions in olive oil.
- Put in precooked crust followed by cheese.
- Blend eggs, mustard, flour, half and half and pour into piecrust over other ingredients.
- Bake at 350-degree oven for 50 minutes.
- Pie is cooked when knife comes out clean when inserted in pie.
- Let set for 5 minutes or so before cutting.
- Serve hot, warm, or cold as you would quiche.
- (Real Vermonters DON'T eat quiche).
Tips:
- Clean the fiddleheads before use. To do this, remove any brown or damaged tips. Then, rinse the fiddleheads in cold water and drain them well.
- Cook the fiddleheads before eating them. Fiddleheads can be boiled, steamed, or sautéed. Boiling is the most common method, and it takes about 10 minutes.
- Add fiddleheads to your favorite recipes. Fiddleheads can be used in a variety of dishes, including salads, soups, and casseroles. They can also be used as a side dish or appetizer.
- Store fiddleheads properly. Fiddleheads can be stored in the refrigerator for up to a week. They can also be frozen for up to a year.
Conclusion:
Fiddleheads are a delicious and nutritious spring vegetable. They are a good source of vitamins A and C, as well as iron and calcium. Fiddleheads can be used in a variety of dishes, making them a versatile addition to any kitchen. So next time you see fiddleheads at the market, be sure to pick some up and give them a try!
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